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Topic: question about a mash schedule (Read 3151 times)

I am diong my first all grain soon ( it will be a weissbier)3lbs ger.pilsner malt/5.13lbs german wheat malt/1 lbs rice hulls and I understand that a protien rest is recomended with wheat but I only have a 5 gal mash tun should i just do a single infusion or do a protin rest and sccrification and skip the mash out , or skip the protien rest ?what would be the best route to go (other than get a 10 gallon mash tun witch I should have done in the first place but I didn't). I don't know if I am just over complicating things for my first all grain batch.

Everyone seems to be steering me back to a single infusion. but every thing I read says to do a protien rest with wheat, maybe I am reading to much and need to just put the books down and make some beer I just want to make the best beer I can make even if it is my first all grain.I will probably just do a single infusion and be done with itthanks for the help

Why do you think you need a p rest? Don't do it just because the books say so! You have experienced brewers here telling you that it isn't necessary. Isn't that enough to at least make you want to see? Keep it simple, then when you have a handle on things give the p rest a try.

Yes I know you are all very experienced brewers. I don't mean to question or second guess any of you it is just in the past I have done batches that tuned out so-so and then find out later that if I would have read this or that I could have easily made it better I will take denny's advice though and keep it simple and have fun with this hobby, I guess I will do a single infusion and take it from there

The data regarding the effects of protein rests on beer is rather conflicting and that’s why there is so much discussion. If it makes you feel better, just go for the protein rest. I don’t think it will hurt the quality of the beer.

What many of us say here is that it may make for a less stressful brew day if you go with a single infusion. And take if from there for future beers. You may actually brew the same beer w/ a protein rest for your second AG batch.

great book, but I can't recall that he really promotes a protein rest in the new edition. *edit* in fact, here's a quote from chapter 14 (emphasis mine):

Quote

14.4 The Protein Rest and ModificationModification is the term that describes the degree of breakdown during malting of the protein-starch matrix (endosperm) that comprises the bulk of the seed. Moderately-modified malts benefit from a protein rest to break down any remnant large proteins into smaller proteins and amino acids as well as to further release the starches from the endosperm. Fully-modified malts have already made use of these enzymes and do not benefit from more time spent in the protein rest regime. In fact, using a protein rest on fully modified malts tends to remove most of the body of a beer, leaving it thin and watery.

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